What can be better for the weeknight chef or dinner party host. Here is a fast, simple and delicious take on fish tacos. The marinade is a simple concoction of colorado sauce and beer that works its magic in only 10 minutes — incidentally, the same amount of time it takes to preheat the grill. The great thing about cooking with fish is it’s a low fuss meat. It will thaw quickly and cook even quicker. This recipe works great with Alaskan Rockfish or Alaskan Cod. Cook the fish hot and fast on the grill or under a broiler is best. Or try in a hot saute pan for a nice finishing crust. Bonn appetite!
Bear Tooth Rockfish Tacos
- 4 ounces Broken Tooth Brewery Hefeweizen beer
- 12 ounces Colorado Sauce store-bought red chile sauce or red enchilada sauce
- 4 Wild Alaska Rockfish fillets. Alaskan Cod works great too! 4 oz. each
- 8 6-inch flour or corn tortillas
- 1-1/2 to 2 cups cooked mixed beans pinto and black, seasoned to taste
- Garnishes as desired: Chopped Alaska Grown romaine lettuce, sliced Alaska Grown radishes, sour cream, guacamole, salsa
- Tortilla chips for serving
- Combine beer and sauce in a large pan. Add cod and coat fish all over with marinade. Marinate 10-15 minutes.
- Heat boiler to high. Remove fish from marinade, drain thoroughly, and place fish on a foil-lined baking sheet or broiler pan. Broil on high about 4 inches from heat for 5 minutes, or until just cooked through. To serve, spoon beans onto tortillas, top with cod, and garnish as desired.
NUTRIENTS PER SERVINGNutrients per serving: 447 calories, 6g total fat, 1g saturated fat, 13% calories from fat, 52mg cholesterol, 31g protein, 57g carbohydrate, 8g fiber, 1737mg sodium, 137mg calcium, and 140mg omega-3 fatty acids.
Recipe by Chef Natalie Janicka, Bear Tooth Grill, Anchorage, AK